Yield: 4 servings
|1 pounds||Large carrots; peeled|
|1 teaspoon||Olive oil|
|⅛ teaspoon||Ground black pepper|
"Serve these grilled vegetables while hot as an accompaniment to grilled meats, seafood, or poultry. They can also be served at room temperature as part of a salad platter." 1. Heat coals in outdoor grill until hot. Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.
2. In large skillet, place carrots and add enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer carrots 15 minutes or just until crisp-tender. Drain carrots and pat dry; cut each crosswise in half.
3. Heat grill rack. Return carrots to skillet and toss with oil, salt and pepper. Place carrots on grill rack about 3 inches above medium-hot coals. Grill 3 to 4 minutes, turning occasionally, untill lightly charred. Serve immediately or cool to room temperature and serve.
Per serving: PROTEIN 1g; FAT 1g; CARBOHYDRATE 12g; FIBER 4g; SODIUM 106mg; CHOLESTEROL 0g; CALORIES 59, VITAMIN A 3,189 retinol equivalents.
From: COUNTRY LIVING magazine, 8/94.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-09-95